Figgy duff is a traditional bag pudding from the province of Newfoundland and Labrador most commonly served as a part of a Jiggs dinner.
Category: Canadian cuisine
Pease pudding, sometimes known as pease pottage or pease porridge, is a term of British origin regarding a savoury pudding dish made of boiled legumes, which mainly consists of split yellow or Carlin peas, water, salt, and spices, often cooked with a bacon or ham joint.
Canadian Chinese cuisine is a popular style exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients.
The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. The wok is seasoned and then chilli peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavour in the marinade.
A Caesar or Bloody Caesar is a cocktail created and primarily consumed in Canada. It typically contains vodka, Clamato (a proprietary blend of tomato juice and clam broth), hot sauce and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime.
Jiggs dinner is a traditional meal commonly prepared and eaten on Sundays in many regions around the province of Newfoundland and Labrador, Canada. Probably named after a comic strip character, the dish is sometimes spelled Jigs dinner or Jigg’s dinner. Alternately, it’s possible that the meal is named after the cod-jiggers of Newfoundland who used to eat this meal. This meal may also be called boiled dinner by some Newfoundlanders.